Indulge your sweet tooth with a delightful twist on a classic treat—Chewy Butterfinger Sugar Cookies! These cookies are not just your ordinary dessert; they're a heavenly combination of buttery sweetness and crunchy Butterfinger goodness that will have you reaching for seconds (or thirds!). Perfectly chewy on the inside and slightly crisp on the edges, each bite is a delicious explosion of flavor that will transport you back to childhood candy days. Ready to impress your friends and family? Let’s dive into this easy recipe that guarantees a batch of 24 irresistible cookies in just 25 minutes!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup crushed Butterfinger candy bars
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Gently fold in the crushed Butterfinger candy bars using a spatula, distributing them evenly throughout the dough.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing cookies about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature before starting. This helps create a smooth and fluffy dough, resulting in perfectly chewy cookies.
- Don’t Overmix: When combining the dry ingredients with the wet mixture, mix just until combined. Overmixing can lead to tough cookies, so be gentle!
- Chill the Dough (Optional): For an extra chewy texture, consider chilling the dough for 30 minutes before baking. This helps the cookies retain their shape and enhances the flavors.
- Watch the Baking Time: Every oven is different, so keep an eye on your cookies as they bake. You want them to be lightly golden around the edges but still soft in the center.
- Storage: To keep your cookies fresh, store them in an airtight container at room temperature. If you want to keep them longer, they freeze well—just make sure to separate layers with parchment paper!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 40mg
